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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 large egg whites |
1 tablespoon olive oil |
3/4 cup italian-style fine dried bread crumbs |
1 teaspoon dried basil |
3 teaspoons minced garlic |
1 1/2 cups 1-inch eggplant chunks |
1 1/2 cups 3/4-inch zucchini slices |
1 1/2 cups 1 1/2-inch red bell pepper chunks |
2 cups 1 1/2-inch tomato chunks |
3 tablespoons reduced-fat mayonnaise |
1-2 teaspoons lemon juice |
salt |
pepper |
Directions:
1. In a bowl, beat egg whites and oil to blend. In another bowl, mix crumbs, basil, and 2 teaspoons garlic.
2. Add 1 kind of vegetable at a time to the egg mixture—eggplant, zucchini, bell pepper, and 1 1/2 cups tomatoes. Lift out with a slotted spoon, draining briefly, and add to crumbs. Mix gently to coat, the lift out. Arrange vegetables in a single layer on a 14-inch by 17-inch baking sheet.
3. Bake in a 450° oven until vegetables are well-browned and eggplant is soft when pressed, 20 to 25 minutes.
4. Meanwhile, in a blender or food processor, purée until smooth the remaining 1 teaspoon garllic, remaining 1/2 cup tomatoes, mayonnaise, and lemon juice to taste.
5. Spoon vegetables onto warm dinner plates and season to taste with mayonnaise mixture and salt and pepper.
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